Unit of competency details

Unit descriptor 

This unit covers the skills and knowledge required to operate manual carcase stimulation equipment or monitor automatic carcase stimulation equipment.

Application of the unit 

The unit is applicable to slaughter floor operatives responsible for the operation or monitoring of manual or automatic carcase stimulators.

Prerequisite units 

Employability skills 

This unit contains employability skills.

Elements describe the essential outcomes of a unit of competency.

Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

ELEMENT 

PERFORMANCE CRITERIA 

1. Conduct pre-operational check of stimulation equipment 

1.1. Electrical stimulation unit is regularly checked to ensure it is in good working order.

1.2. Equipment is maintained by cleaning electrodes (where applicable).

1.3. Circuit boards or cards are replaced if a fault develops (where this forms part of operator's work instructions).

2. Follow effective electrical stimulation procedures

2.1. Electrical stimulation is applied within the required time after stunning.

2.2. Constant contact with electrodes is ensured during stimulation.

2.3. Occupatioanl Health and Safety  (OH &S ) requirements  are identified and met.

2.4. Stimulation is run to its full time according to the workplace or manufacturer's specifications for the type of stimulation equipment.

2.5. When using the nasal or rail methods, the carcase contact with the rubbing bar is maintained during electrical stimulation to ensure stimulation is effective.

2.6. Loss of voltage is prevented by keeping carcases separated during stimulation.

2.7. Peak voltage levels are checked and maintained to ensure effective stimulation.

2.8. Carcase is stimulated in accordance with workplace requirements.

3. Check for ineffective stimulation

3.1. Electrical stimulation unit is checked regularly to ensure that current is maintained to specified level, stimulation is applied within specified time limits after stunning, and duration of stimulation meets workplace requirements.

3.2. Electrodes are checked to ensure they are attached during stimulation.

REQUIRED SKILLS AND KNOWLEDGE 

This section describes the skills and knowledge required for this unit.

Required skills 

Ability to:

• conduct pre-operational checks
• conduct effective electrical stimulation of carcases according to workplace requirements
• stimulate carcases within the correct time after stunning
• ensure correct voltage levels are used as well as minimum and maximum stimulation times
• check for ineffective stimulation
• keep stimulation units well maintained and in good working order
• apply relevant communication skills 
• comply with the OH&S requirements for operating electrical stimulation equipment
• work effectively as an individual and as part of a team
• apply relevant regulatory  and workplace requirements 
• take action to improve own work performance as a result of self-evaluation, feedback from others, or in response to changed work practices or technology

Required knowledge 

Knowledge of:

• the basic operations of the stimulator
• the benefits of effective stimulation
• the purpose of electrically stimulating a carcase
• events which would indicate that the stimulation is ineffective
• the relevant work instruction
• relevant regulatory and workplace requirements
• OH&S requirements

EVIDENCE GUIDE 

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment 

The meat industry has specific and clear requirements for evidence. A minimum of three forms of evidence is required to demonstrate competency in the meat industry. This is specifically designed to provide evidence that covers the demonstration in the workplace of all aspects of competency over time.

These requirements are in addition to the requirements for valid, current, authentic and sufficient evidence.

Three forms of evidence means three different kinds of evidence - not three pieces of the same kind. In practice it will mean that most of the unit is covered twice. This increases the legitimacy of the evidence.

All assessment must be conducted against Australian meat industry standards and regulations.

Critical aspects for assessment and evidence required to demonstrate competency in this unit 

Competency must be demonstrated in the workplace at normal chain speed.

Context of , and specific resources for assessment 

Assessment must be conducted in the workplace under normal production conditions.

Method of assessment 

Recommended methods of assessment include:

• quiz of underpinning knowledge
• workplace demonstration
• workplace referee or third-party report of performance over time.

Assessment practices should take into account any relevant language or cultural issues related to Aboriginality or Torres Strait Islander, gender, or language backgrounds other than English. Language and literacy demands of the assessment task should not be higher than those of the work role.

Guidance information for assessment 

A current list of resources for this unit of competency is available from MINTRAC www .mintrac .com .au  or telephone 1800 817 462.

RANGE STATEMENT 

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Stimulation equipment  may include:

• extra low voltage (ELV)

• nasal to leg or rail
• nasal to rectal
• rectal

• high voltage (HV).

OH &S requirements  may include:

• enterprise OH&S policies, procedures and programs
• OH&S legal requirements
• Personal Protective Equipment (PPE) which may include:

• coats and aprons
• ear plugs or muffs
• eye and facial protection
• head-wear
• lifting assistance
• mesh aprons
• protective boot covers
• protective hand and arm covering
• protective head and hair covering
• uniforms
• waterproof clothing
• work, safety or waterproof footwear

• requirements set out in standards and codes of practice.

Communication skills  may include:

• listening and understanding
• sharing information
• speaking clearly and directly
• working and communicating with diverse individuals and groups.

Regulatory  requirements may include:

• Export Control Act
• hygiene and sanitation requirements
• relevant regulations
• requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption
• state and territory regulations regarding meat processing.

Workplace requirements  may include:

• enterprise-specific requirements
• OH&S requirements
• Quality Assurance (QA) requirements
• Standard Operating Procedures (SOPs)
• the ability to perform the task to production requirements
• work instructions.

Unit sector 

Co-requisite units 

Competency field